{"id":10292,"date":"2026-03-09T18:20:20","date_gmt":"2026-03-09T18:20:20","guid":{"rendered":"https:\/\/foodurismo.com\/cms\/?p=10292"},"modified":"2026-03-09T18:20:20","modified_gmt":"2026-03-09T18:20:20","slug":"lakonian-diples","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/lakonian-diples\/","title":{"rendered":"Lakonian Diples"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Diples are an aristocratic, refined dessert, with very specific requirements in their preparation, and one could say they are also somewhat expensive, since their success depends on ingredients of excellent quality. In short, they are a true \u201cdiva\u201d dessert.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In Laconia, diples are associated with weddings and christenings; in other words, they are the sweet of celebration.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8133\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN8-960x540.jpg\" alt=\"honey-soaked diples\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN8-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN8-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN8-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN8.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">In my village, Niata, they are the traditional Easter dessert and much less so a Christmas one. At Christmas, especially in earlier years, the homemakers of Niata used to make <a href=\"https:\/\/foodurismo.com\/cms\/melomakarona\/\">melomakarona<\/a>, <a href=\"https:\/\/foodurismo.com\/cms\/kourabiedes\/\">kourabiedes<\/a>, and <a href=\"https:\/\/foodurismo.com\/cms\/baklavas\/\">baklava<\/a>, while diples were the \u201cspecial dessert\u201d of Easter. For me, diples were the \u201csinful\u201d dessert that often \u201cbroke\u201d the fasting of Holy Week.<\/span><\/p><div id=\"foodu-3249176700\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>The Celebration of Joy<\/h2>\n<p><span style=\"font-weight: 400;\">Diples are not only the dessert of a celebration; their very preparation, from beginning to end, is a celebration in itself.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The selection of ingredients is done with care and strictness. The eggs must be very fresh. The honey is always of top quality. The oil is strictly good-quality olive oil and never oil that has been used many times. The walnuts are cracked at the last moment so they do not turn rancid.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The people who will do the main work for the diples must be experienced and skillful.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Diples are such a beloved and widespread dessert in the Peloponnese because their basic ingredients could be found in every household and, most of the time, were produced by the family itself.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8135\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN10-960x540.jpg\" alt=\"honey-soaked diples in the strainer\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN10-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN10-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN10-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN10.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<h2>A Task for Many Hands<\/h2>\n<p><span style=\"font-weight: 400;\">Diples are made by many hands; after all, there are so many major and minor tasks involved in their preparation.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The most skillful person is assigned to each \u201cstation.\u201d The one with strong arms takes on the kneading, the one who can make fine dough sheets takes the rolling pin, the one who does not fear the hot oil and is skillful at rolling goes to the frying, and the one who achieves the right honeying handles the honey.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In Niata, even today, there are some women who are renowned for their mastery in rolling out the dough sheets. One such woman in the past was my grandmother, Toula, who would go to any house that asked for her to roll out sheets, always bringing her own rolling pin because that was the only one that suited her.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Diples, admittedly, are a dessert of high standards and demands. But they are so unique in their preparation, so delicious, crunchy, and sweet through and through, that just one bite is enough to make you forget entirely the little fatigue they require\u2014they are worth it completely.<\/span><\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<h3><strong>For the dough<\/strong><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">12 fresh eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">juice of half a lemon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd teaspoon baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd teaspoon baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400;\">half a wine glass of cognac<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 tablespoons olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tablespoon sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3\u20134 small packets vanilla powder<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 g melted cow\u2019s butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">a little salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">as much flour as needed, about 1 kilo (the quantity cannot be exact because it depends on the size of the eggs and on the flour itself, that is, how much it absorbs)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">plenty of olive oil, seed oil, or a mixture of the two for frying (about 3.5 liters, to be poured into a deep pot)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong>For the syrup<\/strong><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">1 kilo good-quality honey<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 small packets vanilla powder<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 Greek coffee cup water (optional, to thin it slightly)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong>For the garnish<\/strong><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">1 cup ground walnuts<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tablespoon ground cinnamon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tablespoon powdered sugar (optional)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2\u20133 small packets vanilla powder<\/span><\/li>\n<\/ul>\n<p>With the Foodurismo automatic ingredient converter, easily see how many grams or ml correspond to each cup. Try it <a href=\"https:\/\/foodurismo.com\/cms\/cups-grams-converter-by-foodurismo\/\">here<\/a>!<\/p><div id=\"foodu-4137035877\" class=\"foodu-mid_article foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"4141361771\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><iframe loading=\"lazy\"  id=\"_ytid_16023\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/lo_zZefXpnI?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<h2><strong>Instructions<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">In the bowl of a mixer or in a large bowl, crack the eggs carefully so that no small pieces of shell fall in.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Beat the eggs, sugar, and vanilla on medium to high speed until the mixture turns pale and creamy.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Stop the mixer for a moment.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the baking soda to the lemon juice and pour the foaming mixture into the egg mixture. Add the cognac as well and continue beating for another 2 to 3 minutes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8125\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ALEVRI-960x540.jpg\" alt=\"flour little by little\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ALEVRI-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ALEVRI-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ALEVRI-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ALEVRI.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Then add the baking powder to the flour, mix, and begin adding the flour to the egg mixture one spoonful at a time while the mixer beats at a relatively low speed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">At some point, change the mixer attachment, using the dough hook.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Of course, you can also incorporate the flour by hand, but that is rather tiring work, and it is better to save your strength for a little later, when kneading by hand will probably be unavoidable.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once the mixture has absorbed all the flour, begin adding half of the melted butter little by little, waiting each time for the amount of butter you added to be absorbed.<\/span><\/p>\n<h2>Proper Kneading<\/h2>\n<p><span style=\"font-weight: 400;\">At this point, take the dough out of the mixer and transfer it to a basin or countertop.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8123\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ZYMI2-960x540.jpg\" alt=\"kneading dough for diples\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ZYMI2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ZYMI2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ZYMI2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-ZYMI2.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Now it is time for kneading. Start kneading the dough with your fists, adding the rest of the melted butter as well.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The dough should be smooth, sturdy, and slightly \u201celastic.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cover the dough well with plastic wrap and let it \u201crest\u201d for 30\u201340 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cut off a piece of dough the size of an orange in order to roll out the sheets.<\/span><\/p>\n<h2>The Skill of Rolling Out the Sheets<\/h2>\n<p><span style=\"font-weight: 400;\">Shape the piece of dough into a ball, sprinkle a little flour like rain over a stable surface, and start rolling out the sheet with a rolling pin. The logic is the same as for pie sheets, only here a bit more dexterity is needed. In pie dough, a small imperfection is \u201cforgivable,\u201d but the sheets for diples must be rolled out evenly, meaning each sheet should have the same thickness everywhere, not be thicker in some places and thinner in others, and have no holes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8122\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-RODA-960x540.jpg\" alt=\"pastry wheel for cutting\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-RODA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-RODA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-RODA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-RODA.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">At this point, we attempt to \u201csquare the circle.\u201d Using a knife or pastry wheel, cut the round sheet at four points so that, more or less, you end up with a rough square.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then cut horizontal, wide strips, about the width of a palm. If your hand is not very steady, you can use the rolling pin itself as a \u201cruler\u201d to cut the diples evenly. Then cut vertically as well, so that you have long rectangular pieces of dough, and place them on a clean kitchen towel, covering them so they do not dry out until frying.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once all the dough has been rolled into sheets and carefully cut into pieces, it is time for frying.<\/span><\/p>\n<h2>The Technique of Proper Frying<\/h2>\n<p><span style=\"font-weight: 400;\">Pour the oil into a wide pot. Heat the oil well over high heat. It is good to use a gas burner or induction hob that produces strong heat.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To make sure it is ready for the diples to fry properly, drop a piece of dough sheet into the hot oil, and if it \u201cjumps up\u201d and starts frying with bubbles, then it means we are ready to fry the dipla.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8121\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA1-960x540.jpg\" alt=\"frying the dipla\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA1.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Drop one piece of dough at a time, that is, one raw dipla, into the hot oil. For a few seconds it sinks into the oil, but immediately \u201cjumps\u201d to the surface, firms up slightly, starts bubbling, and turns golden. All this time, lightly press the dipla with two long-handled forks so that you do not burn yourself, and once it takes on the texture and appearance of a \u201cboiled lasagna sheet,\u201d carefully begin rolling it up\u2014with the help of the forks\u2014into a roll, which must be just right, meaning neither too loose nor completely tight. Submerge the dipla with the forks in the hot oil for 5\u201310 seconds so it takes on a golden color.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8120\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA2-960x540.jpg\" alt=\"draining\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-TIGANISMA2.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p>Drain lightly and place the dipla in a strainer.<\/p>\n<p><span style=\"font-weight: 400;\">Follow this process until all the diples are fried. Stack the fried diples in a large basin or basket lined with greaseproof paper. They will wait for us there for the honeying.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The most time-consuming and demanding part of the process has just ended.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Prepare the garnish mixture. Mix the cinnamon with the powdered sugar and the ground walnuts and set it aside.<\/span><\/p>\n<h2>The Honeying<\/h2>\n<p><span style=\"font-weight: 400;\">Pour the honey into a deep pot. If using the water, add it at this stage. Add the vanilla as well. Heat the honey over medium heat, just until it melts and becomes like a thick syrup; under no circumstances should it burn or boil.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dip the diples into the syrup one by one, turning them on every side so they are well coated with honey, then drain them. This process should be done with the help of two forks.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Place the honeyed diples in a strainer so the excess syrup can drain away.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here I want to tell you that very often in diples recipes we find, besides honey, sugar and water included in the syrup recipe. In this specific recipe that my mother makes, she avoids the water and sugar. However, you can follow that method too if you do not want to use a large quantity of honey.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8129\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN4-960x540.jpg\" alt=\"honey-soaked diples\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN4.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">As soon as we complete the honeying process, let the diples cool and store them in a basket, well covered with greaseproof paper and aluminum foil.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8130\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN5-960x540.jpg\" alt=\"diples on the tray\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN5-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN5-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN5-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/DIPLES-FIN5.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">When we want to serve them, arrange them on a tray or platter and sprinkle them with the ground walnut mixture.<\/span><\/p>\n<h5>To instantly learn about all our latest updates, follow foodurismo on <a href=\"https:\/\/www.facebook.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a>, on <a href=\"https:\/\/www.instagram.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">instagram<\/a>, on <a href=\"https:\/\/gr.pinterest.com\/foodurismocom\/\" target=\"_blank\" rel=\"noopener noreferrer\">pinterest<\/a> and also <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">subscribe<\/a> to the foodurismo channel on <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">youtube<\/a><\/h5>\n<p>Find the recipe on our YouTube channel:<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_69775\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/lo_zZefXpnI?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div id=\"foodu-3874957939\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Diples are an aristocratic, refined dessert, with very specific requirements in their preparation, and one could say they are also somewhat expensive, since their success depends on ingredients of excellent quality. In short, they are a true \u201cdiva\u201d dessert. In Laconia, diples are associated with weddings and christenings; in other words, they are the sweet [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8145,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[280],"tags":[2884,2878,2882,2880,464,2888,2843,2886,468,543,1416],"class_list":["post-10292","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-dessert","tag-crispy-folded","tag-diples","tag-fried-pastries","tag-greek-honey","tag-honey","tag-honey-syrup","tag-lakonian","tag-pastry","tag-rolls","tag-traditional","tag-walnuts","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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